Super Bowl party food is supposed to be indulgently heavy and satisfying. It should be rich and savory and totally over the top.
So to satisfy all of those criteria, I created a mega mashup that draws on two classic party foods — Buffalo chicken wings and nachos. The resulting Buffalo chicken nachos are easy to assemble, but pack tons of bold flavor to get you through the big game.
To keep things as easy as possible, I start with the meat from a rotisserie chicken. But if you’d prefer to grill or roast your own, have at it. The meat from the chicken then gets tossed with a killer Buffalo sauce, then spread over a thick bed of tortilla chips. Add cheese and the rest of the toppings, then pop them in the oven until melted.
BUFFALO CHICKEN NACHOS
Start to finish: 30 minutes
1/2 cup Frank’s RedHot Sauce (original)
1/4 cup barbecue sauce
1/4 cup butter
2-pound rotisserie chicken
7 1/2 ounces tortilla chips
8 ounces grated cheddar cheese
8 ounces Mexican-style
1/2 cup crumbled blue cheese
3.8-ounce can sliced black olives
1 bunch scallions, sliced
Salsa, to serve
Sour cream, to serve
Heat the oven to 400 degrees. Line a rimmed baking sheet with foil and coat with cooking spray.
To make the buffalo sauce, in a medium saucepan over medium heat, combine the RedHot sauce, barbecue sauce and butter. Heat, stirring, until the butter is melted and thoroughly blended. Set aside.
Remove all of the meat from the chicken, cut into bite-sized pieces and place in a large bowl. Pour the buffalo sauce over the chicken, then toss well to coat. Set aside.
Spread the tortilla chips in an even layer over the prepared baking sheet. Sprinkle the cheddar cheese evenly over the chips. Using tongs or a fork, spread the chicken evenly over the cheese and chips.
In a small bowl, toss together the Mexican-style cheese and the blue cheese, then sprinkle evenly over the chicken. Top with the olives and scallions. Bake for 10 to 15 minutes, or until the cheese is melted and just starting to brown. Serve with salsa and sour cream.
Nutrition information per serving: 710 calories; 400 calories from fat; 45 g fat; 190 mg cholesterol; 27 g carbohydrate; 3 g fiber; 4 g sugar; 51 g protein; 1560 mg sodium.
Looking for one more classic Super Bowl appetizer with a twist? Try seven-layer potato skins.
SEVEN-LAYER POTATO SKINS
Start to finish: 45 minutes
(15 minutes active)
8 medium potatoes
2 tablespoons vegetable oil, divided
2 large yellow onions, diced
Salt and ground
8 ounces loose sausage
1/2 cup sour cream
2 cloves garlic, minced
8 slices cooked bacon, crumbled
1 cup shredded cheddar cheese
2 scallions, sliced
Heat the oven to 400 degrees. Line a rimmed baking sheet with foil, then coat with cooking spray.
Poke the potatoes all over with a fork. Microwave on high until tender, 10 to 12 minutes depending on the wattage of your microwave. Allow to cool until easily handled.
Meanwhile, in a medium skillet over medium, heat 1 tablespoon of the oil. Add the onions and cook until softened and browned, 15 to 18 minutes.
When the potatoes are cool enough to handle, cut them in half. Scoop out and reserve the insides, leaving a 1/4-inch-thick wall of potato flesh on the skin. Arrange the halves skin sides down on the prepared baking sheet. Brush the potatoes with the remaining tablespoon of oil. Sprinkle lightly with salt and black pepper, then bake for 15 to 20 minutes, or until crisped and browned.
Meanwhile, in a medium bowl stir together the reserved potato flesh and the sausage. Season with salt and pepper, if needed. In a small bowl, stir together the sour cream and garlic. Set aside.
Once the potato skins have baked, start layering them. Spoon a bit of the caramelized onions into the bottom of each shell. Top with the sausage-potato mixture. This should mostly fill the shell. Sprinkle crumbled bacon over the potatoes, followed by cheese. Bake for another 10 minutes. Top with a dollop of the garlic sour cream and sprinkle with the scallions. Nutrition information per serving: 160 calories; 70 calories from fat; 8 g fat; 20 mg cholesterol; 16 g carbohydrate; 1 g fiber; 2 g sugar; 7 g protein; 210 mg sodium.